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Home | Dessert | The Best Holiday Rugelach Cookies Recipe

The Best Holiday Rugelach Cookies Recipe

Bring the notebooks out! this recipe is an essential one for sure
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Cinnamon Rugelach Recipe Featured Image

“Unbeatable and absolutely beautiful!”


Perah Gabso

Original Recipe Author

Though they’re described as cookies, the rugelach cookies are actually a bit more than that. Their texture leans more toward pastries with flaky, buttery layers of dough that you fill with various stuffing!

Today’s recipe is tasty and flavorful and leaves your mouth with a one-of-a-kind rugelach that’s easy to make and even easier to eat! 

So, let’s get you started!

Rugelach Cookies Recipe Intro
Table of Contents[Hide][Show]
  • Why this Rugelach Cookies Recipe is A MUST-try:
  • Frequently Asked Questions: Rugelach Cookies Recipe
  • The Best Holiday Rugelach Cookies Recipe
  • your time to shine:+−
    • Oh, and we almost forgot!

Why this Rugelach Cookies Recipe is A MUST-try:

  • From the vanilla and chocolate sweet tastes to the lemon and citrus undertones, these rugelach cookies are an absolute mouth party! 
  • It doesn’t matter if you eat them for breakfast or snack on them during the day; they’re perfect for any time of the day.
  • Just one rugelach cookie will bring out the little nostalgic part of you and leave you with a smile on your face.
  • Bottom line: This rugelach cookie recipe is perfect for the holiday season, the winter months, and basically any time of the year! It’s even better when you can share it with friends and family!

Frequently Asked Questions:
Rugelach Cookies Recipe

Do you mean the chocolate should be mixed with the cocoa powder and sugar?

No, you should add the cocoa powder to one-half of the dough after the first rising.


Can I make the rugelach without the cocoa powder?

Yes. While the cocoa powder will add a nice chocolate flavor, it’s still unnecessary.


Can I skip the butter substitute and make this recipe with oil only?

Sure, you can! Just make sure it’s one cup of oil for every 2 lbs. (1 kg) of flour.


Can you explain the step of “baking like in the bakeries” again? Should the oven be off?

Here’s how you can do it:

  • Place a bowl of boiling water at the bottom of the oven
  • Place the baking pans with the pre-baked rugelach above it
  • Close the oven door and set the timer for half an hour

With this method, the dough relies on steam to help it expand, giving it a different texture than regular rising.



Featured Review

“Beautiful job, amazing look and detailed explanation. Thanks!!”

Lily Tzdaka

Cinnamon Rugelach Recipe Featured Image

The Best Holiday Rugelach Cookies Recipe

Bring the notebooks out! this recipe is an essential one for sure
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Course: Dessert
Cuisine: Mediterranean

Equipment

8 fl. oz. paper cup (240 ml)
Mixer
Mixing bowls
Pizza wheel
Rolling Pin

Ingredients

Rugelach:

  • 1 cup sugar
  • 1 tsp. Salt
  • 2 lbs. flour (1 kg)
  • 2 tbsp. dry yeast
  • 2 tbsp. oil
  • 2 tbsp. oil
  • 3 large eggs
  • 3 tbsp. cocoa powder
  • 1½ tbsp. vanilla sugar (20 g)
  • 1½-2 cups lukewarm water
  • 2 butter (or butter substitute sticks, soften (200 g))
  • 1 jar of chocolate spread (to taste)
  • 1 egg (beat with some water and some sugar)

Glaze:

  • 1 cup sugar
  • 1 cup water
  • 1 segment of lemon
  • 1 tsp. vanilla extract

Instructions

  • Boil all the glaze ingredients together, then set it aside.
  • Mix the flour, yeast, vanilla sugar, and salt in a mixer bowl with a kneading hook.
  • Add eggs and butter (or butter substitute).
  • Add water slowly.
  • Start kneading at a low speed, and increase the speed slowly.
  • Knead for about 7 minutes, then add two tablespoons of oil towards the end of the process.
  • Allow it to rise for a half hour.
  • Divide the dough into two balls.
  • The first ball: knead slightly and place in a bowl to rise as it is.
  • The second ball: place it in a separate bowl and add three tablespoons of cocoa powder and two tablespoons of oil—knead until the cocoa powder is evenly combined with the dough.
  • Allow both balls to rise for another half hour.
  • Flour your work surface slightly.
  • Divide each existing ball into two other ones.
  • Start rolling out the light-colored dough into a thin sheet and cover it with the chocolate spread.
  • Roll out the dark-colored dough on another side of your work surface, and lay it on top of the part with the chocolate spread.
  • Gently roll out the two layers of dough together.
  • Using a pizza wheel, cut into a rectangle and then cut into triangles.
  • Roll up each triangle from the wide side towards the pointy side, and place in a parchment paper-lined baking pan.
  • Repeat the steps above to finish the dough.
  • To quickly recap: roll out the light-colored dough, spread with chocolate spread, roll out the dark-colored dough, place over the chocolate spread, roll out once again, then cut into long triangles.
  • After rolling up all the rugelach, it’s time for the last and most important rising!
  • It’s recommended to boil water, pour it into a bowl, and place it at the bottom of the oven.
  • Above the bowl, place the baking pans for optimal rising (this step is called “steam rising,” just like proofing ovens professional bakeries have).
  • Set a timer for half an hour.
  • After the last rising, remove the rugelach from the oven and brush it with beaten egg.
  • Convection bake in a preheated oven at 400°F (200°C) for about 20 minutes or until nice and dark.
  • As soon as you remove it from the oven, brush it with the glaze.

Tips

You can roll out the opposite way and play with the colors however you like!
If you’re baking half the amount, you should use a standard method (avoid convection).
The pastries can be frozen and warmed in a microwave or hot plate.
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

your time to shine:

Want a chance to feature on our site? comment down below or send us your pictures @sharethecook


“I made it, came out a huge amount and super scrumptious!”

Hadas Moriah

Fan

“The most perfect of all!”

Limor Franko

Fan

Oh, and we almost forgot!

This Rugelach Cookies Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!


Category: DessertTag: Perah Gabso, Rugelach, Rugelach Cookies, simple recipe
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